Recipe: Easy Bruschetta Snacks (using refrigerated crescent roll dough)

Easy Bruschetta Snacks
Recipe by: Darlene Godschalx
Finalist in the 1998 Pillsbury Bake-Off Contest
Makes 15 appetizers

6 teaspoons olive oil
4 1/2 teaspoons sesame seed
1 (8-oz.) can Pillsbury Refrigerated Crescent Dinner Rolls
1 (6-oz.) can pitted ripe olives, drained
1 cup finely chopped tomato
3/4 cup grated Parmesan and Romano cheese blend

Heat oven to 375 F.

Brush large cookie sheet with 1 teaspoon of the oil; sprinkle evenly with 2 teaspoons of the sesame seed.

Unroll dough; place over sesame seed, firmly pressing perforations to seal. Press to form 15x12-inch rectangle. Brush dough with 2 teaspoons of the oil; sprinkle evenly with remaining sesame seed.

Bake at 375 F. for 10 minutes.

Meanwhile, in food processor bowl with metal blade or blender container, combine olives and remaining 3 teaspoons olive oil. Process until olives are finely chopped. Spread olive mixture over partially baked crust. Top with tomato and cheese.

Bake an additional 5 to 7 minutes or until edges are golden brown. Cut into rectangles. Serve warm.